This sweet red onion confit with red wine tastes great with goat cheese and in combination with foie gras or smoked duck!
Alright, so let me guess first.
You got too many red onions in your pantry?
And that is why you need a couple of creative recipes to use them in? Well I know the feeling. And I have just what you are looking for. This red onion confit recipe is exactly what you want to make!
This sweet chutney tastes great on goat cheese toast which also makes it a lovely vegetarian treat. Or step it up a bit and serve it in combination with freshly pan fried foie gras or smoked duck slices!
Sweet Red Onion Confit with Red Wine
I always have a couple of onions in my pantry.
They do come in handy for lunch lots of times because the hubs loves a good old school French onion soup, with cheese of course! And so do I.
Now the other day the red onions were on sale. And for the love of god, I can’t say no to a bargain like that. Never mind, I will come up with a couple of recipes later, even a red onion soup if I have to!
Here is one clever tip to make your confit look even more posh and appetizing though.
Sliced vs. Chopped Onion
Slice the onion into fine rings and you will have these nice and elegant looking ribbons.
If you chop the onions into smaller bits and chunks, then you will more likely end up with a shapeless onion paste or marmalade. It will still be absolutely to die for.
Same taste but a totally different look.
And I like the ribbon one better.
I also made another great chutney I am sure you are going to like: bacon and blueberry chutney, and it is the perfect companion for pork roasts!
Enjoy!
Easy Sweet Red Onion Confit Recipe
This sweet red onion confit with red wine tastes great with goat cheese and in combination with foie gras or smoked duck!
- 1 ⅔ lbs red onions (750 g)
- 1 large garlic clove chopped
- ¼ cup balsamic vinegar (60 ml)
- ½ cup red wine (120 ml)
- 2 tbsp white wine vinegar or lemon juice
- 2 oz brown sugar (55 g)
- ground cinnamon
- 3 sprigs fresh rosemary
- 1 clove
- 1 bay leaf
- olive oil
- pepper
- salt
Pour a little olive oil in a large saucepan. Add the chopped garlic, rosemary sprigs and bay leaf.
Place the pan over medium heat and gently cook the garlic for 4 minutes. In the meantime peel the red onions and trim them. Then slice the onions into fine rings. By making rings your chutney will look more appetizing in the end because you will have these nice ribbons. If you chop the onions into smaller bits, you will end up with a shapeless onion paste. Add the onion rings to the cooked garlic.
Stir and cook the onions for 3 minutes. Then add the mustard, clove and a pinch of pepper, salt and cinnamon.
Stir well. Then also add the red wine, balsamic vinegar, sugar and red wine vinegar.
- Stir the onions well. They should be fully submerged.
Turn the heat up and bring them to a good boil. Cover the pan and cook the onions for 5 minutes. Then turn the heat low and cook them for 30 minutes. Then remove the lid and let the onions cook and simmer for another 30 to 45 minutes until the remaining liquid starts to thicken and the onions are very soft.
Check the seasoning and then add extra pepper, salt or sugar to taste. Take the pan off the heat and let the onions cool down fully. Store the onions in a sterilized jar in the fridge for up to 2 weeks.
